Abstract #5080

Background: Breast cancer risk increases with increasing body weight, higher blood levels of fasting insulin and triglycerides, and lower HDL-c. Weight loss and diet can affect these variables. Lower fat diets are routinely recommended for weight loss and cancer prevention, yet no firm evidence indicates an advantage compared to moderate fat diets. Further, lower fat diets can adversely affect fasting blood levels of insulin, triglycerides and HDL-c.
 Methods: Overweight women diagnosed with invasive breast cancer after the age of 50 consumed a National Cancer Institute diet (NCI; total fat: >15% to <30%) and a plant- based, olive oil diet (PBOO; total fat: >35%, primarily from extra virgin olive oil) for 8 weeks each in a crossover trial with random assignment to order. Fasting blood samples at the end of each diet were analyzed for insulin, triglycerides and HDL-c.
 Results: Results for 20 subjects. Percent weight loss (NCI: 4.2+1.9; PBOO: 5.6+2.2) in this preliminary group exhibited a significant diet-order effect.


 Conclusion: These initial results suggest that weight loss can be achieved with a plant- based, higher- fat diet emphasizing extra virgin olive oil, and such a diet may have a metabolic advantage compared to the standard, lower-fat diet. This study was funded by Susan G. Komen for the Cure Grants Program.

Citation Information: Cancer Res 2009;69(2 Suppl):Abstract nr 5080.

Thirty-first San Antonio Breast Cancer Symposium Dec 10-14, 2008; San Antonio, TX